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Blackcurrant jelly

Name: Blackcurrant jelly
Prep time: 19 min
Cook time: 38 min
Total time: 57 min
Yield: 1 kg 600 g
Cuisine: French
Ingredients: 100 g caster sugar; 60 g jam gelling agent; 1 kg blackcurrant coulis; 500 g caster sugar

Blackcurrants are full of flavour and make an excellent jelly. In the depths of winter, you'll be glad you made some now.

52 K 4.5/5 (2 reviews)464502

Duration

60 min.

Difficulty

Easy

Last modified on: September 8^th 2021

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 kg 600 g, you will need:

1 100 g caster sugar
2 60 g jam gelling agent
3 1 kg blackcurrant coulis
4 500 g caster sugar
Total weight: 1,660 grams

Times for this recipe

Preparation

20 min.

Cooking

40 min.

All in all

60 min.

Preparation 20 min.

Cooking 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 2 min.

Mix 100 g caster sugar and 60 g jam gelling agent in a bowl with a whisk.

Set aside.

Stage 2 - ⌛ 15 min.

Pour 1 kg blackcurrant coulis (unsweetened) into a high-sided pan on high heat.

Bring to the boil.

Stage 3 - ⌛ 1 min.

Add 500 g caster sugar and mix with a whisk.

Stage 4 - ⌛ 10 min.

Bring back to the boil.

Stage 5 - ⌛ 2 min.

Add the sugar+gelling agent from stage 1 and mix in with a whisk.

Stage 6 - ⌛ 10 min.

Bring back to the boil again.

Stage 7

If any froth forms, it is better to skim this off, but not essential.

Stage 8 - ⌛ 3 min.

Keep on the boil for 3 minutes.

Your jelly is ready.

Stage 9 - ⌛ 5 min.

Pour into jars while still scalding hot.

Stage 10 - ⌛ 3 min.

Screw the lids on tightly.

Stage 11 - ⌛ 3 min.

Turn the sealed jars upside down.

Stage 12 - ⌛ 3 min.

Then back the right way up.

Stage 13

This manoeuvre passes the air in the jar through the hot jelly and sterilises it naturally, so your jelly will keep longer.

Stage 14

Wait at least 24 hours for the jelly to set, then simply enjoy!

Remarks

If the sharpness is a little too much for you, increase the quantity of sugar.

This jelly can be made from frozen fruit or coulis.

Keeping: Several months.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=9 %	124 g RDI=47 %	0 g	195 kcal RDI=10 %	817 kJ RDI=10 %
Whole recipe	100 g RDI=154 %	2,060 g RDI=777 %	0 g	3,240 kcal RDI=162 %	13,565 kJ RDI=162 %